Dark Chocolate Swiss Roll
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This dark chocolate Swiss roll is my go to dessert when I want something that looks impressive but doesn't require hours in the kitchen. With just 45 minutes from start to finish, you'll have a stunning treat ready to serve. The beauty of this recipe is how straightforward it is, using simple pantry staples you probably already have on hand. Dark chocolate is packed with antioxidants that make indulging in this decadent roll feel a little bit better, especially when paired with that rich espresso powder that deepens the chocolate flavor. Trust me, your friends will think you spent all day on this when really you were relaxing the whole time.
Ella x
Ingredients
- 400dark chocolate
- 20 gespresso powder(for deep flavor)
- 250 gall-purpose flour
- 200 ggranulated sugar
- 4 egglarge eggs
- 120 gunsalted butter
- 5 mlvanilla extract
- 50 gcocoa powder
- 10 gbaking powder
- 5 gsalt
- 150 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Tip: Make sure to grease the parchment paper with a small amount of butter.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, beat the butter and sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Don't overbeat the eggs.
- 5
Beat in the vanilla extract and espresso powder.
- 6
Gradually mix in the dry ingredients until just combined.
Tip: Don't overmix.
- 7
Pour in the water and mix until a smooth batter forms.
Tip: The batter should be thick but still pourable.
- 8
Pour the batter onto the prepared baking tray and smooth the top.
Tip: Make sure to spread the batter evenly.
- 9
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake.
- 10
Remove from the oven and let cool in the tray for 5 minutes.
Tip: Don't cut the roll yet.
- 11
Dust the roll with confectioners' sugar and cut into 8 equal pieces.
Tip: Use a sharp knife to get clean cuts.
- 12
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments.
Tip: Stir between each interval.
- 13
Dip each piece of the Swiss roll into the melted chocolate, coating evenly.
Tip: Tap off excess chocolate.
- 14
Place the dipped Swiss rolls on a baking sheet lined with parchment paper.
Tip: Refrigerate for at least 30 minutes to set.
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